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Kavuni Arisi Payasam

Kavuni Arisi Payasam is a special kheer made with black glutinous rice. Kavuni arisi payasam recipe with step pictures and video.
Prep Time5 hours
Cook Time20 minutes
Total Time5 hours 20 minutes
Servings3
AuthorSharmilee J

Ingredients

  • 1/4 cup kavuni rice black rice
  • 1 + 1/2 cup water
  • 2 and 1/2 + 1/2 cups milk
  • 1/2 cup cane sugar
  • 1/4 teaspoon cardamom powder optional

Instructions

  • Soak rice in 1 cup water for 4-5 hrs. Drain water and reserve the water, set aside.
  • Now transfer the rice to a mixer jar add half of soaked water to it and grind it to a coarse mixture. Set aside.
  • Boil 2 and 1/2 cups milk.
  • Simmer for 2 mins. Add the rice mixture, mix well without forming any lumps.
  • Rinse the mixie with 1/2 cup water and add it. Add reserved soaked water too mix it well.
  • Cook until rice is soft and cooked completely. Add sugar, cardamom powder and mix well.
  • The consistency should be creamy not too thick. Add 1/2 cup milk to adjust consistency.
  • Mix well, let it boil for 2 mins then switch off. Enjoy Kavuni Arisi Payasam!

Video

Notes

  • Add sugar only after rice is cooked.
  • Always reserve little milk to be added at the end as the payasam thickens.Adjust consistency by adding milk at the last stage as the payasam thickens with time.
  • Add cardamom flavour if you like but the flavour of kavuni rice is special in this payasam and needs no enhanced flavours at all.
  • Soaking for 4 - 5 hrs is a must.
  • There is no need for any garnishings and I would suggest to have it as such.But if you prefer fry cashews in ghee and add it.
Nutrition Facts
Kavuni Arisi Payasam
Amount Per Serving (100 g)
Calories 332 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 5g31%
Polyunsaturated Fat 0.4g
Monounsaturated Fat 2g
Cholesterol 29mg10%
Sodium 100mg4%
Potassium 403mg12%
Carbohydrates 57g19%
Fiber 1g4%
Sugar 45g50%
Protein 9g18%
Vitamin A 395IU8%
Vitamin C 0.03mg0%
Calcium 308mg31%
Iron 0.3mg2%
* Percent Daily Values are based on a 2000 calorie diet.
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